bonbons

These beautiful chocolate bonbons are made with tempered dark chocolate and filled with a  delicious milk chocolate ganache. This easy technique for painted cocoa butter shells is so impressive no one will believe these are homemade.

Chocolate Bonbons

½ lb Chocolate (Milk, semi-sweet,

Chocolate

Whipping cream

Cocoa butter

Edible powdered food colors

Combine chocolate and whipping cream in a microwave-safe bowl. Melt in the microwave for a minute on high. Pro tip - Alternatively, heat the cream in a saucepan and pour hot cream over the chocolate. The heat in the cream should melt the chocolate.

Let stand for 2 minutes then stir to combine. If you still have unmelted chocolate, heat in the microwave at 10 to 20-second intervals until completely melted.Pro tip - Letting the cream and chocolate rest for 2 minutes will help the heat from the cream melt the chocolate evenly and easily.

Use a hand blender to whip the chocolate. Cover with a plastic wrap and let chill in the fridge until set. Usually, about 2 hours but you can leave it in the fridge for up to 2 days. Pro tip - Whipping the ganache will aerate the ganache and make it lighter in color. Also, the light-colored filling makes a nice contrast to the dark chocolate.

When ready to use, transfer the ganache to a piping bag. Cut a small hole at the end when ready to pipe.

Chocolate ganache filling

Melt the cocoa butter in a microwave-safe bowl. It takes no more than 30 to 40 seconds. Set aside.

On a small plate, add the edible powdered food colors. I used green and blue today, but you can use one or more colors. Pro tip - Make sure to use complimenting colors that will blend into a prettier color.

Add a tablespoon of cocoa butter on the plate in between the colors. Using a soft-bristled paintbrush, combine one color with the cocoa butter. Make a thick paste and smear the color in each cavity of the bonbon mold. Then, do the same with the second color as shown in the video. Pro tip - The technique we used here blends the two colors together. But, you can also do the first color and chill the mold for 10 minutes. Then, do a second color. This will ensure the two colors do not blend.

Place the bonbon mold in the fridge for 10 minutes for the cocoa butter to set.

Painting the bonbon molds

Use a microwave-safe bowl, heat-proof spatula or spoon, and thermometer.Pro tip - I like to use plastic or silicone bowls as they do not retain heat. This makes it easier to temper chocolate.

Chop the chocolate into small, similar size pieces. Place 2/3 of the chocolate in one bowl. Chop the remaining chocolate into smaller pieces and set them aside. Pro tip -Today, I am using small choclate pallets so I melted the large batch without chopping. But I did chop the smaller batch to ensure easy tempering.

Place the large batch of chocolate into the microwave and start at 30 seconds on high. Then, take it out of the microwave and stir it with a spatula or spoon.Pro tip - The chocolate will seem untouched as if it has not been melted but you still want to stir it.

Next, put it back into the microwave and give it another 20 seconds. Remove and stir again. If necessary, put it back into the microwave for 10 seconds at a time until it is melted but does not go over 110°F/43°C  (max 115°F/46°C). Pro tip - Make sure you stir well, the chocolate may look like it is not fully melted but the heat in the chocolate is often enough to melt the remaining chocolate.

Now, add the remaining unmelted chocolate to the bowl stirring continuously. Pro tip - The chocolate will thicken and become shiny and smooth as it cools.

Continue to stir until the temperature of the chocolate comes down to 90°F/32°C for dark chocolate, 86°F/30°C for milk chocolate, and 84°F/28°C for white chocolate. Pro tip - Reaching the temperature is important.

Your chocolate should now be in temper. Pro tip - You can test your tempering by spreading a little chocolate on parchment paper. It should set within 3 minutes at room temperature. It should be shiny and without any streaks.

Tempering chocolate

Bonbon shells - Pour the tempered chocolate into the mold. Tap it a few times to remove any air bubbles. After about 30 seconds to a minute invert the mold over the bowl or table and let all the chocolate gently empty the mold. Pro tip - It will feel like the mold is empty when the chocolate drizzles out but that is exactly what we want - a nice think shell. Scrape the molds as you go to keep things less messy as shown in the video.

Scrape the top of the mold to ensure a smooth top edge on the bonbons. Let the mold chill in the fridge for 10 minutes. Pro tip - It is important that you chill the shells for just 10 minutes or until the chocolate is just set but not completely dry. Otherwise, the shells will move when the filling is piped in.

After 10 minutes, pipe the ganache filling in each mold cavity. Tap the mold to help the filling settle and remove any air pockets. Pro tip - If the filling is too liquid, place the mold in the fridge for 10 minutes or at least until the filling has a slight crust on the top. This ganache is set so it did not need any chilling.

Pour the remaining tempered chocolate into a piping bag and cut a small hole at the tip. Then, pipe the chocolate over each filling in the mold.  When done, scrape the excess chocolate back into the bowl until you have a clean smooth surface. Pro tip - Make sure you cut a small hole in the piping bag. Otherwise, it will be difficult to control the chocolate. Piping the chocolate keeps the filling in place and makes much less mess and leakage.

Place the mold in the fridge and chill until the chocolate is set and pull away from the mold. Pro tip - You will know when the chocolate pulls away from the mold by looking at the back. But, make sure to hold them over the table so they don&#39;t fall and break.

To remove the bonbons from the molds, simply invert them on a tabletop or flat surface. You may need to tap a few times to help some of them release from the mold. Pro tip - If necessary clean the edges of the bonbons with your fingers for a neater appearance.

Assemble

https://content.jwplatform.com/videos/sl9mZUCB.mp4

A delicious recipe for chocolate bonbons that are perfect to make at home. These easy-to-make keto dessert recipes will satisfy your sweet tooth in a healthy way, without the sugar! You won&#39;t believe how simple it is with this great step-by-step guide. Get ready to whip up these tasty little treats in no time flat.

Chocolate Coconut Bonbons

Cups Lily's Chocolate Chips

Tablespoon Coconut Oil

Tablespoon Monk Fruit (or sweetener of your choice)

Teaspoon Vanilla Extract

Cup Shredded Unsweetened Coconut

Tablespoons Coconut Cream (chilled)

Melt chocolate with coconut oil in a microwave for 45 seconds.

Place ½ -1 tbsp of melted chocolate in each cavity of a 12 hold cake-pop mold. Be sure to cover the sides of the mold with chocolate. (See notes below for further instructions.)Refrigerate them for 10 minutes or until the chocolate is hard.

For the filling place monkfruit sweeter, vanilla extract, shredded coconut and coconut cream into a blender and blend until completely combined. You could avoid the blending part if you like the texture of the shredded coconut. In that case, just mix the ingredients in a bowl.

Add 1-1 ½  tsp of the filling to each each bonbon. Then cover with melted chocolate to the top of the mould.

Refrigerate for half an hour or until bonbons are hard enough to remove from the molds.

Keep them in the fridge for up to 10 days.

Sucettes au sucre d'orge

500 ml (2 tasses) de sucre

250 ml (1 tasse) d'eau

22 ml (1 ½ c. à soupe) de vinaigre blanc

Colorant alimentaire rouge ou autre couleur

Environ 30 bâtons à sucettes

Cuisinez comme un chef grâce aux recettes et menus de Ricardo. Maîtrisez les techniques de la cuisine avec les chroniques culinaires et les astuces en vidéos.

Ricardo

Préparer un plan de travail pour le sucre d'orge tel qu'une plaque de marbre légèrement huilée (huile sans saveur comme celle de canola) ou une feuille de papier parchemin déposée sur le dos d'une plaque à biscuits froide. Dans une casserole, porter à ébullition le sucre, l'eau et le vinaigre. Cuire jusqu'à ce que le thermomètre à bonbons indique 147 ºC (295 ºF). Retirer du feu immédiatement.

Ajouter le colorant. Verser le sirop en petites quantités sur le plan de travail. Déposer immédiatement un bâton au centre de chaque sucette. Laisser figer. Conserver les sucettes dans un contenant hermétique, dans un endroit frais et sec.

Je n’arrive pas à faire monter mon sirop plus haut que 230 degrés fahrenheit… vous savez pourquoi?

Absolument DÉLICIEUX!!!!! La recette est extrêmement facile à réaliser. Refaire à coup sûr!

Bonjour est-ce normal que ça prend 45 minutes pour atteindre la température? Merci !

100% dégoutant. Toute ma famille a détesté, je ne la referai plus jamais, goût atroce de brûlé.

Recette parfaite!! J'ai utilisé un thermomètre numérique et cela a fonctionné à merveille !! Merci Ricardo pour cette excellente recette!!

Vraiment TRÈS déçue : Tout a figé , j'ai eu à peine le temps de faire 4 suçons et le reste collé dans la casserole. J'ai pourtant suivi les instruction à la lettre.

Les recettes sur Ricarso.com sont habituellement bien détaillées et complètes mais malheureusement pas pour celle-ci... Il aurait dû être spécifié que le sirop devrait être refroidi assez pour ne pas être trop liquide lors de l'étape finale consistant à verser celui-ci sur la plaque de cuisson afin qu'il ne coule pas et qu'il ne se déverse pas sur toute la surface de la plaque. Pour quelqu'un comme moi qui n'a jamais cuisiné de confiseries, ce n'était pas assez détaillé et précis comme recette...

Je l'ai très bien réussi.  Je n'ai pas cuit 3 minutes comme c'est indiqué, je me suis plutôt fier au thermomètre à bonbon. (Temps de cuisson beaucoup plus long)
J'ai également fait le test de la goutte au cas où..

C'était LE  cadeau que mon filleul voulait pour sa fête, des suçons fait maison.
Avec un peu d'essence d'érable, toute la famille s'est regalé!!

Bonjour,Ricardo.Je cherche depuis un bon bout de temps la recette des sucres d'orge de mon enfance , ceux fait avec le sirop d'orge!Ils ne cassaient  pas et avaient un goût mémorable !S,v,p, avez-vous cette recette? Sinon ou puis-je la trouver?

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Chocolate Bonbons

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Sucettes au sucre d'orge

Top 3 bonbons recipes from across the web

The most viewed bonbons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Bonbons

Chocolate Coconut Bonbons

Sucettes au sucre d'orge

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